Strawberry Shortcake Roll (Print Version)
# Ingredients:
→ Sponge Cake Ingredients
01 -
¾ cup sugar, granulated
02 -
1 teaspoon vanilla flavor
03 -
¼ teaspoon table salt
04 -
4 eggs, large size
05 -
¾ cup standard flour
06 -
1 teaspoon baking powder
07 -
½ cup diced strawberries
08 -
¼ cup full-fat milk
→ Cheesecake Filling Mix
09 -
8 oz softened cream cheese
10 -
1 cup whipping cream, heavy
11 -
½ cup powdered sugar
12 -
1 teaspoon pure vanilla
→ Strawberry Crumble Topping
13 -
1 cup crushed golden Oreo cookies
14 -
2 tablespoons melted butter
15 -
2 tablespoons strawberry gelatin mix
→ Extra Toppings
16 -
Slices of fresh strawberries
17 -
Whipped topping
18 -
Strawberry sauce drizzle
# Instructions:
01 -
Set your oven to 350°F (175°C) and get a 9x13-inch tray lined with parchment. Whip the eggs and sugar until they turn fluffy and pale yellow, mixing in vanilla. Gradually add sifted salt, powder, and flour, folding in. Mix in milk and strawberries before spreading the batter into the pan. Bake for 10-12 minutes.
02 -
With the parchment paper still under it, gently roll the warm cake into a log. Leave it rolled until it’s completely cooled.
03 -
In one bowl, cream together powdered sugar, soft cream cheese, and vanilla. In another, whip the heavy cream to stiff peaks. Combine the two mixtures smoothly by folding them together.
04 -
Carefully unroll the cooled cake and spread the cheesecake mix evenly. Roll it back up, wrap it tightly in plastic wrap, and let it firm up in the fridge for about 2 hours.
05 -
Stir together crushed Oreos, the strawberry gelatin powder, and melted butter until it forms coarse crumbs.
06 -
Spread more cheesecake filling around the roll and press the crumble over it. Add whipped cream, strawberry slices, and a little drizzle of strawberry sauce. Slice it up and enjoy every bite!